Cheesy Summer Pasta
Bright, creamy, and bursting with summer flavors, Cheesy Summer Pasta is the ultimate comfort dish for warm-weather dining. This quick and easy recipe combines tender penne pasta with sautéed garlic, juicy cherry tomatoes, crisp zucchini, and nutrient-packed spinach. A luscious sauce made from heavy cream, parmesan, and mozzarella cheese brings it all together, while fresh basil, lemon zest, and a hint of red pepper flakes add a lively, zesty kick. Ready in just 35 minutes, this vibrant pasta dish is perfect for weeknight dinners or casual get-togethers. Serve it hot with a sprinkle of extra parmesan and a side of crusty bread for a meal that tastes like summer in every bite. Keywords: cheesy summer pasta, creamy penne recipe, seasonal pasta dish, easy weeknight dinner, fresh summer vegetables.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 3 cups spinach, fresh
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 1 small lemon, zested and juiced
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Increase the heat to medium-high and add the cherry tomatoes and zucchini. Cook for 5-7 minutes until the tomatoes burst and the zucchini is tender.
Add the spinach to the skillet and stir until wilted, about 2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir well to combine.
Gradually add the grated parmesan and shredded mozzarella, stirring constantly until the cheese is completely melted and the sauce is smooth.
Season the sauce with salt, black pepper, and crushed red pepper flakes (if using).
Stir in the lemon zest and juice, along with the chopped basil leaves.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Taste and adjust seasoning if needed. Serve hot, garnished with extra basil and a sprinkle of parmesan if desired.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 6.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
